Serves 4
Ingredients
Veal filled with dried fruit and onion
600gfillet of veal
25gcurrant
25gpine nuts seeds
25galmonds
50g onion
25gparmesan cheese, grated
25gpecorino cheese, grated
1 bay leaf
Thyme
100ml white wine
Extra virgin olive oil
Salt
Pepper
Pistachio crust
50gpistachio
25gbreadcrumbs
15gbutter
Stewed Treviso radicchio
1 Treviso radicchio
200ml veal stock
1 clove garlic
Thyme
Pinchof sugar
Salt
Pepper
Extra virgin olive oil
Garnish
2 Treviso radicchio hearts, cut into julienne strips
Method
Veal filled with dried fruit and onion
Cutthe onion into thin slices and brown them in a pan with extra virgin olive oil. Sprinkle with white wine, allow to evaporate, add thyme, laurel and cook until the onion is tender.
Clean the fillet of veal and cut it into 4 pieces and fill them with the onion, the pine seeds nuts, currant, almonds, grated Parmesan and Pecorinocheese. Place the meat in a rectangular mold (cm 9×5), wrap it in transparent paper and close in a vacuum bag. Cook the fillet of veal in steam oven at 63°C for 20 minutes.
Pistachio crust
Put all the ingredientsin a mixer, blend all, roll out the dough between two sheets of baking paper and shape it with a rectangular mold (cm9x5).
Stewed Treviso radicchio
Cut theradicchio into pieces and put it in a vacuum bag with extra virgin olive oil, thyme, 1 whole garlic clove, salt and a pinch of sugar. Cook in a steam oven at 70°C for 40 minutes.
Drain the vegetable, remove the herbs together with the garlic clove and add the radicchio to the veal stock.
To serve
Once the veal is cooked, remove it from the vacuum bag, take off the transparent paper and place the pistachio nuts crust over the meat.Cut the fillet of veal into 3 parts and keep it warm.Put two tablespoons of stewed Treviso radicchio onthe bottom of the dish, place the veal meat on the vegetable and garnish with the hearts of Treviso radicchio previously washed.
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